Mock Chopped Liver Recipe

Ingredients:
  • 1-2 very large sweet onions
  • 4 stalks celery
  • 10 oz. baby Bella (or your favorite) mushrooms
  • 1/2 lb. raw cashews
  • 3-4 tablespoon favorite vegan mayonnaise substitute -or- a couple of tablespoons olive oil -or- 1/8 to 1/4 cup tofu
  • 1 teaspsoon or so of vegan sugar, to taste
  • salt and pepper
Directions:
This works best if you process all ingredients fine before cooking, or you can chop coarsely and grind afterwards.
In a large wok sprayed with olive oil, saute onions until starting to brown. Add celery and saute 5 minutes, until soft. (spray a bit more oil if needed at any point) Add mushrooms, cook another 5 minutes. Finally, add ground cashews (if you have cashew butter it makes this step faster!) and cook another 3 minutes or so. When everything is cooked and ground pretty fine, add the mayo substitute or oil to bind. Chill. Serve on vegan crackers or lettuce leaves.
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Greek Stuffed Vegetables Recipe

Ingredients:
  • 1 large eggplant
  • 1 large slicing tomato
  • 1 green pepper
  • 1 zucchini
  • 2 large onions
  • 1 large potato
  • 1 can tomato puree
  • 1 small can tomato paste
  • 2 cups regular or long grain rice
  • 1 vegan bouillon cube
  • 2 fresh garlic cloves
  • 2 cups of water for rice, 2 cups for veggies
  • your choice of seasoning (salt, pepper, oregano, bay leaf – be creative etc.)
  • tablespoon olive oil
Directions: 
  Prepare rice: Saut
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Zesty Shepherds Pie With A Kick Recipe

Ingredients:
  • 1 medium onion, chopped
  • 1/2 a zucchini, sliced and chopped
  • 1 small can of corn
  • 2 large cloves garlic, minced
  • 1 cup chopped spinach
  • 3/4 cup mushrooms, chopped
  • 3/4 cup diced carrots
  • 2 stalks celery, diced
  • 2 tablespoon oil (I used olive)
  • 1 can kidney or pinto beans
  • 2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon soy sauce/tamari
  • 1 teaspoon curry powder
  • 1/2 teaspoon each: black pepper, paprika, basil
  • 1.5 tablespoon horseradish
  • 4 servings of mashed potatoes
Directions:
Preheat oven to 350 degrees. Saute onions, garlic, celery and carrots for a few minutes, then add the rest of the veggies. Add all the spices, soy sauce/tamari, horseradish and saute for another 5-10 minutes or so (until carrots are tender). Drain the beans and add to the veggie mix.
Prepare your mashed potatoes in a separate saucepan.
Pour veggie mix into a greased casserole dish and cover with mashed potatoes. I like to spread the mashed potatoes on with a fork, then sprinkle the top with paprika. Bake, uncovered, in oven for 15-20 or until potatoes turn a nice, golden color.
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Baked French Fries of Fun Recipe

Ingredients:
  • potatoes
  • salt
  • pepper
  • cayenne pepper (optional)
  • veggie oil
Directions:
Wash and cut potatoes into strips or waffle shaped things or what ever shape you like, preheat oven 350 degrees. put a good amount of oil in a baking pan.
Put potatoes with salt, pepper, cayenne, if you like spicy fries, or whatever spices you like, bake 30 mins, turn taters over add some more spices, bake 30 mins more. Remove from oven and eat with ketchup.
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Just Like Mom's Chicken Soup Recipe

Ingredients:
  • 1 container vegan chicken-style seitan
  • 1 box vegan chicken-free broth (Imagine foods is best) **Make sure this is a “Chicken” style–not veggie–broth, or the soup will taste wrong
  • 2 stalks celery
  • 2-3 medium to large carrots
  • orzo or other pastina (as much as you like/want – about 3/4 cup uncooked)
  • 1 clove garlic
  • small amount of white onion
  • water as needed
  • salt, pepper, parsley, and other seasonings (as desired) to taste
  • olive oil
Directions: 

In a large pot, use a small amount of olive oil to brown the seitan (conserve the liquid and save for later) with the garlic and oil. Seitan should be slightly brown on at least one side and most, if not all, of the liquid should have evaporated off and out of it.
Pour into the pot the seitan liquid and the chicken-free broth. Stir and bring to boil.
Add the Orzo to the mixture and stir. Chop the two celery stalks into half moons (along the radius) and add to mixture. Chop the carrots into either half-moons or rings, depending on the size of the carrot. Add the carrots to the mixture.
Add salt, pepper, parsley and any other seasonings you desire to the broth. Allow to boil and cover.
Allow the mixture to boil return it to a simmer. Cover, checking and stirring occasionally. If liquid decreases, add water until the broth is the way you like it. Continue to season if necessary.
Allow to simmer for about 20 – 30 minutes, or until carrots, celery and orzo are tender, but not mushy, and all seasonings have blended and mellowed. Serve with warm vegan bread and feel better.
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Barley Stuffed Butternut Squash Recipe

Ingredients:
  • 1 med to large butternut squash
  • 1 cup pearl barley, uncooked
  • 2 1/4 cups apple juice, unsweetened
  • 2 tablespoons olive oil (extra virgin, light)
  • 1 small yellow onion, chopped
  • 2 stalks Celery, chopped
  • 1/4 to 1/2 cup walnuts, chopped
  • 1 1/4 teaspoons each – dried tarragon & sage
  • dash of garlic powder, as desired
  • dash of salt, as desired
  • black pepper, as desired
  • 1/2 cup brown vegan sugar
  • 1/2 cup apple sauce, unsweetened
  • additional brown vegan sugar, to taste
Directions:
1. Preheat oven to 350 deg.
2. In a medium saucepan, bring apple juice to boil; add barley; cover and reduce heat to low; simmer until liquid is absorbed and barley is cooked, stirring occasionally.
3. Meanwhile, cut squash in half lengthwise and scoop out seeds. Spray cut sides and a 9 x 13 inch baking dish with cooking spray; put squash cut side down into baking dish. Roast for approx. 1 hour, or until they feel soft when pushed down with finger. Let squash sit until able to handle comfortably. Increase oven temp to 400 degrees.
4. While squash if cooling, put olive oil in skillet over medium heat. Add onion and saute for 2-3 minutes; add celery and saute for about 2 minutes; add walnuts and saute until onion is translucent and walnut are a bit toasted. Reduce heat to low.
5. Scoop out pulp from squash halves, leaving shells intact. Add squash to onion mixture and mix well; add spices and mix well. Add applesauce and brown sugar, stirring until well mixed (over low heat). Stir in cooked barley till mixed.
6. Put mixture in squash shells. Sprinkle with additional brown sugar, if desired; put in oven and cook until heated through.
This recipe can be used as a main dish for 2 people. Round out with a salad and some vegan bread. Or use as a side dish for 4 to 6 people, where the squash shells are used as a “serving dish”. The spices used mix together surprisingly well. A flavor that needs to be tasted to fully appreciate. Enjoy!
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